slow cooker barbacoa tacos
Slow Cooker
Slow Cooker Barbacoa Tacos
These Barbacoa Tacos are savory, a little spicy, and major crowd pleasers! Get ready for a tasty homemade Mexican dinner!
Ingredients
- 3-4 pounds beef chuck roast , cut into 6-8 chunks & fat trimmed
- 1 tablespoon vegetable oil , for cooking
- 3 chipotle peppers , from a can of chipotle in adobo
- 4 ounces diced green chiles
- 1 large white onion , chopped
- 2 tablespoons apple cider vinegar
- 2 limes , juice
- 1 tablespoon cumin
- 2 teaspoons chili powder
- 2 teaspoons dried oregano
- 1/4 teaspoon ground cloves
- 3/4 cup beef bone broth , or beef broth
- 2 bay leaves
- 5 garlic cloves , smashed
- 12 tortillas, corn or flour
- fresh cilantro
- thinly sliced radishes
- sliced jalapeños
- lime wedges
Directions
- Season the beef with salt and pepper. Heat a cast iron skillet on medium-high heat with a tablespoon of vegetable oil and sear the beef for 3-4 minutes on each side.
- Place the beef in the slow cooker with the chipotle peppers, diced green chiles, diced onion, apple cider vinegar, lime juice, cumin, chili powder, ground cloves, dried oregano, bone broth, bay leaves, and smashed garlic cloves. Cook on low for 7-8 hours until the beef falls apart.
- Just before the beef is ready, preheat the broiler and arrange tortillas on a baking sheet. Broil them for 2-3 minutes (keep a close eye on them!) until they begin to toast.
- When the beef is ready, transfer it to a serving bowl and shred with two forks. To make the tacos, layer the beef, cilantro, radishes, and jalapeños on each tortilla. Squeeze lime juice over each taco and serve!
- If you've tried this recipe, come back and let us know how it was in the comments or ratings.
